Preheat oven to 350F. Line a baking sheet with a Silpat.

Cream together the butter and sugar in a standup mixer with a paddle attachment. Add in the eggs one at a time and then add in the rest of the ingredients except the almonds and chocolate. Mix well until it forms a sticky smooth batter. Gently fold in the almonds.

Divide the dough in half and make into long logs about 3" wide and 10" long spaced about 2" apart.

Bake for 25-30 min. or until the cookie is golden brown. Shut oven off and remove the cookies. Let the cookies cool for about 10 min. Slice into 1" pieces and turn them over on their side.

Return cookies to the oven and use the residual heat to let them dry out. This may take an hour. If they aren't dry and the oven is cooled. Turn the oven to 200F. Make sure the cookies don't brown too much.

Let them cool completely and then drizzle on the chocolate by pouring the melted chocolate in a sandwich bag and snip off a tiny bit of one corner. Drizzle each biscotti with the melted chocolate.